September 26, 2013

This comes from the Better Homes and Gardens website. Now that fall is here and the holidays are approaching, you might be looking for dialysis-friendly alternatives to the usual pumpkin pie, etc. This dessert appeals to everyone.

September 05, 2008

Peel and slice apples thin. Fill a low casserole with apples, water and cinnamon. Blend remaining ingredients until crumbly, using knife. Spread this mixture on top of apples and bake uncovered for 1 hour at 400 degrees F. Makes 6 servings.

Make the pastry. Line a 9-inch pie pan with pastry, saving the rest for top crust. Chill both in refrigerator while preparing the filling. Heat oven to 450 degrees F. Peel, core and slice apples very thin. Mix sliced apples with sugar, cinnamon, vanilla, lemon rind and juice. Pour into unbaked pie shell. Dot with bits of butter or margarine and cover with top crust. Bake 10 minutes, then reduce heat to 350 degrees F. and continue baking 30 to 35 minutes more. During last 5 minutes of baking, brush pastry top with cream and sprinkle with granulated sugar. Makes 6 servings.

September 02, 2008

Sift flour into bowl. Remove 1/3 cup of this flour and mix with water, forming a paste. Set aside.

Add vegetable shortening, mace and lemon rind to flour, and cut mixture until pieces are the size of peas. Add flour paste mixture to flour and shortening mixture and combine thoroughly until dough comes together and can be shaped into a ball. Divide into two parts. Chill. Roll 1/8 inch thick. Makes crust for 9-inch two-crust pie.

3. Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl and cool 10 minutes.

4. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with a spatula. Bake at 350 degrees F. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

December 07, 2007

Recipe from the Food Network, 12 Days of Christmas Cookies. These spicy, peppery cookies are rolled very thin for a crisp, snap-like texture. If you don't have the patience to roll them that thin, leaving them thicker will result in a chewier, gingerbread-like texture.

Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.

Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.

Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.

Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

Busy baker's tips: Store baked cookies in an airtight container for up to 10 days. The dough can be frozen, between sheets of waxed paper and well-wrapped in plastic wrap, for up to 2 weeks. Baked cookies can be wrapped in plastic wrap then aluminum foil and frozen for up to 1 month.

Cook's note: Don't be intimidated by how many cookies this recipe makes. This dough freezes well, and you can roll out far in advance -- so when you need cookies, you can cut and bake as needed, which is a great holiday timesaver.